Crocante
Last inspected: Jan 16, 2026
74
Score
Across the available record, Crocante has eight inspections on file, the first dated 2022. On Jan 16, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing two times across the record.
Compared to other Coral Springs restaurants (averaging 77), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
74
Aug 20, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep table bacon (66F - Cold Holding). Observed item under no temperature. Per operator item left out less than four hours ago. Operator put item on time control. Food time marked 8-12Item not prepared or portioned today **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator handled raw salmon and put on new gloves without first washing hands. Operator removed gloves and washed hands **Corrected On-Site**
12A-07-5
Basic - Bowl or other container with no handle used to dispense food. 10ounce cup used as scoop in flip top cooler. Operator removed **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water 88F in standing water. Operator stored items dry **Corrected On-Site**
10-07-4
67
Aug 27, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut water Mellon using time as a public health control contains no time marking. Per operator melons were out of temperature less than four hours. Operator time marked 8:00am-12:00pm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon and changed gloves without washing hands then handled ready to eat banana. Employee changed gloves and washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken in reach in freezer. Operator properly stored **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw egg whites over ready to eat fruits in Stand up cooler. Operator properly separated **Corrected On-Site**
08A-05-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 50ppm). Operator changed sanitizer solution. Tested 200ppm **Corrected On-Site**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents over food prep area soiled with dust.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in stand up freezer. Operator removed ice **Corrected On-Site**
14-69-4
47
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs indicated as being held using time as public health form missing time stamp. Manager added time mark 8:00am-12:00pm. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No ethyl alcohol test strips available for Purell foodservice sanitizer.
16-37-1
Basic - Hotel and Restaurant license decal not displayed on vending machine. Renewed online during inspection. Current license printed and posted. **Corrected On-Site**
50-01-4
64
Aug 23, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Feb 2, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Sep 16, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over strawberries and grapes in edesa refrigerator. Operator relocate eggs **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee replenished sanitizer solution bucket in handwash sink. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Single-service articles improperly stored. -Observed boxes with takeout containers stored on dry storage floor.
25-05-4
Basic - Utensils in poor condition. -Observed several spatulas with deep chipped in bakery area. Operator discarded at will **Corrected On-Site**
14-12-4
67
Frequently Asked Questions
When was Crocante last inspected?
The most recent health inspection at Crocante on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Crocante?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Crocante.
How does Crocante compare to other restaurants in Coral Springs?
Crocante most recently scored 74 out of 100, which is lower than the Coral Springs average of 77.
Has Crocante's inspection record improved over time?
Yes. Recent inspections at Crocante have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crocante means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crocante inspected?
Based on the inspection history on file, Crocante is inspected around two times per year on average.
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